Charred Corn & Blistered Tomato Burrata with Chili-Honey
Serves 4
Charred corn and blistered tomatoes folded into warm, melty burrata with chili-honey and lime. Messy, decadent, and gone in five minutes flat.
Ingredients
- 3 ears sweet corn, shucked
- 1½ cups cherry tomatoes
- 2 balls burrata
- 2 tbsp olive oil, divided
- 2 tbsp honey
- ½ tsp chipotle chili powder (or Aleppo pepper)
- 1 lime, zested and juiced
- ⅓ cup fresh basil and mint, torn
- ½ tsp flaky sea salt
- Grilled sourdough, for serving
Instructions
- Char the corn hard. Slice the kernels off the cobs. Heat 1 tbsp olive oil in a cast-iron skillet over high until nearly smoking, then add the corn in a single layer. Leave it alone until charred in spots, about 3 minutes, then toss and char another minute.
- Blister the tomatoes. Push the corn to one side, add the remaining 1 tbsp olive oil and the cherry tomatoes. Blister until they slump and split, 3 to 4 minutes. Kill the heat.
- Make the chili-honey. Warm the honey with the chili powder for 20 seconds until loose and glossy. Stir in the lime zest and juice.
- Build & devour. Tear the burrata onto a platter. Spoon the hot corn and tomatoes over and around it, drizzle with the chili-honey, and shower with the herbs and flaky salt. Serve immediately with grilled sourdough for scooping.
Tip: The chili-honey is the move—make a double batch and drizzle it on everything for the rest of the summer. Swap burrata for fresh mozzarella or a thick smear of ricotta if that’s what you’ve got.
